UPSIDE DOWN POLENTA

Upside Down Polenta image

Provided by Debbie Gurley

Time 40m

Number Of Ingredients 17

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1 lb jimmy dean sausage
1 c chopped onion
1 can(s) can diced tomatoes (16 oz.)
1 can(s) can tomato sauce (16 oz.)
2 can(s) (4 oz.) can sliced mushrooms, drained
1/4 tsp dried oregano
1/4 Tbsp garlic powder
3/4 c flour
3/4 c yellow cornmeal
1 c parmesan cheese, grated
1 tsp sugar
1 Tbsp baking powder
3/4 c milk
3 Tbsp cooking oil
1 well-beaten egg
1 1/2 c shredded chedar cheese
2 Tbsp dry parsley

Steps:

1. In a saucepan, cook sausage and onion until brown and tender; drain off excess fat. Stir in undrained tomatoes, tomato sauce, mushrooms, oregano, garlic powder, 1 teaspoon salt and dash pepper. Simmer, covered, for 5 minutes
2. Meanwhile, stir together flour, cornmeal, Parmesan cheese, sugar, baking powder and 3/4 teaspoon salt. Make well in center of dry ingredients; add milk, oil and egg, stirring until combined.
3. Spread batter in bottom of an ungreased 9 x 13-inch casserole dish. Spoon tomato mixture on top. Bake in 400 degree oven for 20 minutes. Sprinkle Cheddar cheese and parsley on top. Bake 5 minutes more. Serves 8.